Irish Stout Mayonnaise Recipes

IRISH STOUT MAYONNAISE

Steps:

• In a medium bowl, mix ingredients in the following order: cream, mayonnaise, and stout.
• Stir well.

AQUAFABA MAYONNAISE

Steps:

• Add the aquafaba, vinegar, mustard, honey and a generous pinch of salt to a high-powered blender or to a tall glass or jar if using an immersion blender. Blend on high speed until foamy, about 30 seconds.
• With the blender running on high, begin to stream in the oil. Incorporate the oil very slowly, 1 to 2 minutes. (If using an immersion blender, raise and lower the blender near the end to incorporate air.) If mixture seems too thin, stream in more oil until the desired consistency is achieved. Use immediately or store in an airtight container in the fridge for up to 1 week.

ANNELIE'S IRISH STOUT MAYONNAISE

Steps:

• In a medium bowl, mix ingredients in the following order: cream, mayonnaise, and stout. Stir well. Use as you would regular mayonnaise, on sandwiches, in vinaigrettes, or as a dip.

IRISH STOUT BEEF STEW

Steps:

• Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
• Heat oil in a medium skillet over medium-high heat.
• Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
• Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
• Cook on High until meat is tender and potatoes are soft, about 6 hours.

IRISH STEW WITH LAMB AND GUINNESS

Steps:

• The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
• Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
• Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
• Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.